自製醃肉及煙燻篇 - 煙燻牛肉 (HOMEMADE CURING AND SMOKING – Pastrami)

煙燻牛肉所用的是牛腩部份,小編好不容易地才找到一間高級超市有售,希望讀者可以比較容易找到吧。可是每次出外很費時,為了今次的示範,小編只在附近的超市買回來,雖然體積不適合用來做,但也分享製造過程給大家了解一下。

Pastrami is using beef brisket, it’s not easy for me to find, hope that you can find it nearby you. This time, luckily I found a small one nearby my living area, although it’s to small to make pastrami, but I still wanna share with you about the processing.

 

其實所有醃肉過程也是一樣的,只是調味有點不同而已。由於地方的限制及衛生問題,小編建議讀者使用乾醃的方式,由於肉類會慢慢出水,其後也會自然轉為水醃的。

All curing meats method are the same, just … 閱讀更多 Read more...

自製醃肉及煙燻篇 - 煙燻 (HOMEMADE CURING AND SMOKING – Smoking food)

之後幾篇的醃肉最後也是煙燻,為什麼? 因為醃肉後是生的,除了魚類外,其他也不能直接食用,所以最後也要煮過或煙燻熟成食物才可。

We mentioned smoking after cured for the next few posts, why need so? since cured meat is still raw, it’s not cooked, cured meat just prevent bacteria growth on the meat, other than fish, other meats not prefer to eat raw, so better cook it or smoke it afterwards.

 

煙燻食物在西方國家比較普遍、多樣化及復雜,但中式煙燻卻簡單得多。

Smoked meat is more familiar in western … 閱讀更多 Read more...